When it comes to Middle Eastern food, Tabbouleh Salad has been a longtime favorite of mine. A dear Lebanese woman, Mama Harfouche, used to make the perfect version. She had finely chopped parsley and mint down to a science; and the lemon was never overpowering.
Traditional tabbouleh is made with soaked bulgar (cracked wheat), flat leaf parsley, mint, cucumber, tomatoes, lemon juice, olive oil, salt and pepper. Since going low-carb, I have replaced the bulgar with riced cauliflower. It gives the salad more texture.
My usual holiday contribution used to be Broccoli Raisin Salad. I gave this up due to the large amount of added sugar. This Cauliflower Tabbouleh with Pomegranate Seeds is a lovely alternative. It strikes a nice balance between the citrus and pomegranate. Also, the white cauliflower, red pomegranate seeds, and green herbs look quite Christmasy.
WITH POMEGRANATE SEEDS
Yield: 8 or more servings
- 1 16-ounce bag of Trader Joe's Riced Cauliflower (in the produce section)
- 1 large, fresh bunch of organic parsley
- 1 packaged bunch of fresh mint
- Seeds from one pomegranate (Trader Joe's carries pomegranate seeds in their produce section)
- ½ purple onion, chopped
- ½ cup olive oil
- Juice of 2 lemons
- 1 teaspoon Mediterranean sea salt
- Freshly ground pepper
- Optional—a couple pinches of allspice and cinnamon
- Pulse the parsley and mint in the food processor until finely chopped.
- Chop the purple onion (I used my Pampered Chef Food Chopper)
- Mix all of the ingredients together in a bowl.
- Use lettuce leaves as bowls for the salad.
NOTE: Feel free to add traditional ingredients. This recipe can be cut in half for a smaller gathering.
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